Preheat oven to 425 degrees, line a baking sheet with foil, and spray with non-stick spray.
Toss yams with olive oil and spread out on baking sheet.
Roast for about 20-25 minutes until edges start to brown and are tender and cooked through.
Remove from oven and let cool.
When cooled, combine with edamame, shallots, almonds, and cranberries in a large bowl.
Whisk dressing ingredients together in a small bowl and pour over salad.
Toss well to coat, and serve!